Creamy Tahini Coconut Vegan Ice Cream
Luxuriously smooth coconut milk ice cream sweetened with maple and enriched with tahini for a nutty, ultra-creamy dairy-free scoop.
Instructions
Step 1: Chill the ice cream bowl
Place the ice cream maker bowl in the freezer for at least 12 hours (overnight is best) before starting.
Step 2: Make the base
In a large bowl, whisk the coconut milk, tahini and maple syrup until smooth. If the coconut milk is separated or chunky, blend the mixture until silky.
Step 3: Churn until thick
Pour the mixture into your machine and churn according to the manufacturer’s instructions until softly set, about 18–22 minutes.
Step 4: Serve or firm up
Scoop and enjoy immediately for a soft-serve texture, or transfer to a lidded container and freeze 1–2 hours for a firmer scoop.
Step 5: Optional toppings
Serve plain or finish with sesame seeds, tart cherries and vegan chocolate chips to taste.
Step 6: Storage tip
If frozen longer than 24 hours, let the ice cream soften at room temperature for about 20 minutes before scooping.
Ingredients
- 400ml of full-fat coconut milk
- ⅓ cup of maple syrup
- ¼ cup of tahini
- 1–2 tbsp of sesame seeds
- ½ cup of tart cherries
- 2 tbsp of vegan chocolate chips
Nutritional Info
per serving
- Calories:
- 333kcal
- Protein:
- 4.5g
- Carbs:
- 25.3g
- Fat:
- 28.5g